Local cooks swap pumpkin spice for maple squash, leek soup, and gingersnap tarts

Fall recipes are moving past the standard spice blend.

A new collection of three dishes uses local winter squash as the main ingredient. The author notes that the phrase 'pumpkin spice' often signals the end of summer. This term refers to a mix of cinnamon, nutmeg, ginger, cloves, and allspice. While these spices are common in autumn, the author finds the label overused. The new recipes focus on the creamy texture of squash instead of the specific spice combination.

The first dish is a maple-glazed squash salad. It serves six people. The recipe calls for one 2-pound kabocha or honeynut squash. The squash is cut into 1/2-inch pieces and roasted at 425 degrees. It cooks for 12 minutes before a maple syrup glaze is added. The squash roasts for another 10 to 15 minutes. The salad uses tender greens or arugula. A dressing is made from mustard, maple syrup, balsamic vinegar, and olive oil. The dish is topped with maple-glazed pumpkin seeds and currants. The seeds are cooked in butter and oil for two minutes before being coated in syrup.

The second option is a squash and leek soup. It serves four to six people. The soup takes less than an hour to prepare. It starts with three to five leeks. The dark green sections are discarded. The pale green parts are cooked in olive oil for 10 minutes. One winter squash, such as honeynut or acorn, is added. The squash is cubed into about 5 cups. Four to 5 cups of stock are added to the pot. The mixture boils and then simmers for 15 minutes. The soup is pureed until smooth. Optional toppings include a drizzle of heavy cream and fried sage leaves. A vegan version can be made using vegetable stock and no dairy.

The third recipe is a pumpkin-cream cheese tart. It serves six people. The crust uses about 7 ounces of gingersnaps. The cookies are ground in a blender and mixed with 4 tablespoons of melted butter and a pinch of ground ginger. The mixture is pressed into a 9-inch tart pan. The crust bakes at 325 degrees for 6 minutes. The filling includes 1 cup of pumpkin puree, 6 ounces of cream cheese, and 1/2 cup of light brown sugar. An egg, ground ginger, cinnamon, nutmeg, and allspice are added to the filling. The tart bakes for about 50 minutes. It must chill for at least 2 hours before serving. The finished tart is topped with chopped gingersnaps and coarse sea salt. Whipped cream is served on the side.

The author notes that pumpkins and other winter squash are interchangeable. Varieties like butternut, hubbard, and honeynut can be used in these recipes. Shoppers can find these squash types at local farmers markets and shops. The recipes are designed for the current season when squash is abundant.